So on Saturday we had my fiancé’s birthday party: it was an absolutely fun and delightful evening. Continue reading
Recipe adapted from:
stephanedecotterd.com (in French)
accademiadelpizzocchero.it (in Italian)
Recipe for 4
Prep time: 15 min (+ rest time)
Cook time: 25 min
160 g flour
250 g buckwheat flour
1 dl milk
2 tsp. salt
2-2.5 dl water
50 g butter
250 g cheese (a cheese that is fruity and flavourful)
100 g grated Sbrinz or Parmesan
200 g savoy cabbage
230 g potatoes
1 garlic clove
1 tbsp. rapeseed oil
For the Pizokel mix in a bowl the two flours, salt and nutmeg. Make a well in the centre, add the eggs and start working the batter while adding the milk little by little. The batter should be semi-liquid and should be sticky; to do this, add the water until it has reached such a consistence. Let the batter rest for at least an hour in the fridge.
Meanwhile, cut the cheese in small pieces, pass the garlic clove through a garlic crusher (and set them aside). Dice the potatoes and cut the savoy cabbage leaves into pieces. Bring salted water to a boil and add the potatoes, when they are almost cooked add the savoy cabbage for 2-3 minutes, remove from fire and strain. Set aside.
Remove the batter from the fridge. Bring a large pot of salted water to a boil. Take a wooden board and make sure it’s damp with water. Place a portion of the batter on top of it and with the help of a wet spatula (I used a flat bladed knife), scrape small tbsp. portions into the boiling water. Once the pizokel come to the surface they are ready. Remove them with a slotted spoon and set them aside (add a little oil to keep them from sticking together). Repeat with the rest of the batter.
In a pan heat a tbsp. rapeseed oil and add the pizokel to brown, add the butter to improve browning process. Add the garlic, potatoes and savoy cabbage; continue cooking for a couple of minutes.
In a warm serving plate, place 1/3 of the pizokel, on top sprinkle half of each of the two cheeses. Repeat the layers once more and finally top with the remaining pizokel. Serve without waiting.